Comparação do efeito de diferentes tipos de dietas sobre o estado nutricional de pacientes com Doença de Alzheimer em cuidados paliativos

Abstract

With increasing years of life, there has been an increase in the prevalence of degenerative diseases, among them Alzheimer's disease, which causes progressive disability and incapacitation. The family and society are strongly impacted by this new reality, especially the caregiver, who has to adapt his routine to the needs of this patient. One of the areas affected by this pathology is food, causing difficulties in the preparation and carrying out of meals, limitations of chewing and / or swallowing, leading to changes in eating habits. To help feed these patients, we offer countless industrialized, nutritionally complete diets that are expensive and inaccessible to most of the population. Objective: to analyze differences in nutritional status, symptoms and difficulties between administering the home diet, partially industrialized or totally industrialized in patients with Alzheimer's disease in home palliative care. We also aim to assess the profile of the caregivers, identifying their feelings and point of view regarding the care, the patient and the nutritional intervention employed. Patients and methods: During five months, the following anthropometric measures were measured at home visits: weight, height, circumference of the arm and calf, triceps and subscapular skinfolds. Food recall, symptom survey, and Mini Nutrition Assessment - MAN were also collected. For the caregivers, a semi-structured questionnaire was applied and new complaints and symptoms were collected at each visit. Results: 19 patients were followed between 67 and 90 years of age, of whom 13 were women. Of these, 32% used homemade diet, 21% industrialized and 47% partially industrialized. 84% were malnourished, with a body mass index of 17.7 kg / m² at the first meeting and 17.4 kg / m² at the last, regardless of the type of diet. On the other hand, the caregivers presented an optimistic and loving view regarding care, few complainants and satisfied with the service provided, and in relation to nutritional intervention, they demonstrated a problem-free or insecure domain, indicating a balance between attending to the patient's wishes and following the Medical prescription / nutritionist. Conclusions: there is no difference in the use of different diets in relation to the evolution of the nutritional status of the patient with Alzheimer's disease in palliative care, which does not often justify the use of a more expensive diet, such as industrialized, for better patient care . The way this caregiver assimilates this situation and the support received are key factors in determining the weight that care will have on his or her life. An optimistic view relates to improved mental health and better coping.